Flavouring materials

Abstract

THE build up of flavour in biscuits is a very complex matter, depending on many ingredients which give ‘background’ flavour in addition to those used to give the definite dominant flavour. Flours from different sources and wheat strains have varying flavours, and as flour is the main ingredient, this must influence the final biscuit flavour. The use of dark sugars in place of refined sugars; of butter or margarine in place of a neutral blend of vegetable oils; the inclusion of fruit or nuts, of cocoa, of egg or cheese or milk, have already been discussed and all play their respective parts in producing flavour. It is the usual practice, however, to include salt to draw out flavour, and also to complement, boost, or change the natural flavour by the addition of some strongly flavoured substance such as a spice or an essence.